A fish

Sturgeon barbecue marinated in wine

Ingredients for cooking sturgeon barbecue marinated in wine

  1. Fish fillet (sturgeon) 1.5 kg.
  2. Dry white wine 150g.
  3. Vegetable oil 50g.
  4. Onions 300g.
  5. Lemon 1/2 pcs.
  6. Sweet pepper 300g.
  7. Tomatoes 500 g.
  8. Bay leaf to taste
  9. Salt to taste
  10. Ground black pepper to taste
  • Key Ingredients
  • Serving 5 servings
  • World CuisineAsian, Oriental


Barbecue, Skewers, Kitchen knife, Cutting board, Bowl, Serving plates

Cooking sturgeon barbecue marinated in wine:

Step 1: Prepare the fish.

First of all, sturgeon needs to be cleaned. Pour sturgeon with boiling water so that the skin and thorns can be easily separated. We arm ourselves with a sharp knife and carefully clean the fish. First of all, gently cut the spikes. A sharp spike caught in a finished barbecue can spoil the mood for a long time. Now we hold the fish with our left hand, and with our right hand we scrape off the scales with a sharp knife. It is better to hold the knife not vertically, but at a slight angle - in this case, the scales will not scatter in different directions. Then carefully cut the tail and fins. If the fish is not gutted, it must be gutted. To do this, pierce the fish near the head and make a long incision throughout the stomach to the tail. Now you should remove all the insides from the belly of the fish and tear off the white film near the ridge itself - under it there is a lot of bloody mass, which should also be removed. In conclusion, we cut off the head of the fish and carefully rinse it with cold running water to remove the remaining scales and mucus.

Step 2: marinate the fillet.

To prepare the marinade, mix wine, vegetable oil, chopped onion rings, lemon juice, ground pepper and salt. We stand the fish fillet in the resulting marinade 1.5-2 hours. While the fillet is pickled, you can prepare and light the grill.

Step 3: Cook the kebab of fish.

Pickled fish must be cut into portions approximately 5-6 cm. We also cut tomatoes and peppers - in pieces of the same size as fish. On a skewer we successively put on a piece of fish, tomato, fish, pepper, bay leaf, again a piece of fish, etc. Fry the skewers over hot coals, gradually turning from all sides until browning. We check readiness with a fork: gently spread her fish meat on one of the pieces. Ready Meat Looks opaque and matte. If it is still glossy, let the fish fry for another couple of minutes.

Step 4: Serve the kebab of fish.

Ready kebab is served on a plate and served with fresh vegetables. Enjoy your meal!

Recipe Tips:

- - In addition to sturgeon, a beluga, sterlet, cod or catfish will be suitable for barbecue.

- - Before cooking, let the wood in the barbecue burn properly, otherwise you will burn the kebab.

- - Instead of skewers, you can use a barbecue grill.

- - Pay attention to the freshness of the fish. If you buy chilled, pay attention to the smell. Fresh fish has a pleasant smell, smooth scales and clean eyes without clouding.